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Rainbow Summer rolls

These rainbow rice paper summer rolls are the perfect summer snack, they're completely vegan, loads of nutrients from all the different vegetables, and fun to eat too!



Rice paper rolls:

INGREDIENTS

Rice paper

Thinly sliced carrot (yellow, orange, purple)

Thinly sliced avocado

Thinly sliced beetroot

Baby spinach

Plain tofu marinated in teriyaki sauce

Teriyaki sauce (1 tsp honey, 1.5 tbsp soy sauce)

Rice noodles with turmeric



Cashew satay dip:

INGREDIENTS

1/2 tbsp olive oil

Juice from 1/2 small lime

1 tbsp teriyaki sauce (check it’s onion & garlic free if you are allergic/low fodmap)

1/2 tsp soy sauce

1 tbsp smooth cashew butter

Pinch salt


METHOD

Prepare & slice the vegetables. Heat the tofu in strips in a pan with 1 tsp olive oil and a teriyaki sauce. Fry on a high heat turning regularly so that all sides are evenly golden and crispy (around 10 minutes). While this is cooking, make the dip


Fill a deep plate (wide enough to fit your rice paper circles in) with cold water and briefly dip the paper in until it’s all wet, the paper will continue to soften out of the water so don’t dip it for too long.


Lay the wet rice paper on a slightly damp tea towel and add your toppings on top if each other until they’re filed up around ~1 inch. Then fold the left and right side in, followed by the side closest to you and then roll away from you until it forms a wrap.



Slice each roll in half and serve with the dip. Enjoy these immediately, they don’t store in the fridge as the rice paper hardens.



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